Moist, fluffy Pumpkin Banana Pancakes drizzled with a rich Pumpkin Spice Syrup make a delightful fall breakfast.
The Perfect Pancake
These Pumpkin Banana Pancakes are tender and perfectly moist thanks to pumpkin and ripe banana, lightly spiced with pumpkin pie spice and sweetened with a touch of brown sugar. Whole wheat flour adds a pleasant, hearty texture and a nutritional boost. A warm pumpkin spice syrup complements the pancakes and elevates this breakfast into something special.
Pancakes to Celebrate
These pancakes are a fun recipe to make for any morning—especially on a day worth celebrating. They came together on a whim using ripe bananas and canned pumpkin, and they were an instant family favorite. The combination of banana and pumpkin keeps the pancakes moist and flavorful, while the pumpkin spice syrup makes them feel indulgent without being complicated.
A Happy Accident
This recipe started as a quick idea to use up ripe bananas and pumpkin and quickly became a repeat breakfast in our house. The pancakes are easy to make and freeze well, and the syrup can be kept in the fridge for several days for quick breakfasts. If you enjoy these, try variations with chocolate chips or different spice blends to suit your taste.
The star is the Pumpkin Spice Syrup—smooth, warmly spiced, and the perfect finish for a stack of pancakes. Serve the pancakes warm with sliced bananas and plenty of syrup for a cozy breakfast or brunch.
Whip up a batch of these Pumpkin Banana Pancakes with Pumpkin Spice Syrup for an easy way to make mornings feel seasonal and special.
Ingredients and Supplies
(See recipe card below for exact measurements.)
Ingredients:
- Whole wheat flour — gives a hearty texture and extra fiber. White whole wheat can be used for a lighter crumb.
- Light brown sugar — adds moisture and a deeper, molasses-like sweetness.
- Baking powder — the leavening agent that helps create fluffy pancakes.
- Pumpkin pie spice — a blend of warm spices (cinnamon, nutmeg, ginger, cloves, allspice). Use store-bought or make your own.
- Milk — any milk works; low-fat or nonfat is fine.
- Pure vanilla extract — enhances and rounds out the flavors.
- Unsalted butter — melted, for tenderness and richness.
- Large eggs — bind the batter and contribute structure.
- Canned pure pumpkin — provides moisture, flavor, and color.
- Mashed banana — ripe bananas add natural sweetness and moisture.
- Pure maple syrup — used to make the pumpkin spice syrup.
Supplies:
- Large mixing bowls
- Whisk
- Skillet, griddle pan, or electric griddle
- Nonstick cooking spray or butter
How to Make Pumpkin Banana Pancakes
- In a large bowl, whisk together the whole wheat flour, brown sugar, baking powder, and pumpkin pie spice.
- In another bowl, whisk the milk, vanilla, melted butter, and egg. Stir in the canned pumpkin and mashed banana until combined.
- Add the wet ingredients to the dry and fold gently until just combined; a few lumps are fine.
- Heat a large skillet or griddle over medium heat and grease lightly with butter or nonstick spray.
- Use a 1/4-cup measure or small ladle to pour batter onto the hot surface. Cook until bubbles form on the surface, then flip and cook until both sides are golden, about 2–3 minutes per side.
- Keep cooked pancakes warm in a 200°F (95°C) oven while you finish the batch.
- Stack the warm pancakes on a plate and top with sliced bananas and the Pumpkin Spice Syrup (instructions below).
How to Make Pumpkin Spice Syrup
- Combine canned pumpkin, pure maple syrup, and pumpkin pie spice in a small saucepan over low heat.
- Whisk until smooth and warm through, then remove from heat. The syrup will be pourable and gently spiced.
- Drizzle the warm syrup over pancakes and banana slices to serve.
Storage
Store leftover pancakes in the refrigerator in an airtight container with parchment between layers for up to three days. Reheat in the microwave for short bursts, in a 300°F oven for a few minutes, or in a toaster to crisp the edges.
Keep the Pumpkin Spice Syrup refrigerated in a sealed container for up to five days.
To freeze pancakes, cool completely, layer between parchment sheets, and store in a freezer-safe container or bag for up to two months. Reheat from frozen in the oven, microwave, or toaster.
More Pancake Ideas
If you enjoy these pancakes, try other variations such as adding chocolate chips, nuts, or swapping whole wheat for white whole wheat flour for a lighter texture. These pancakes work well for family breakfasts, weekend brunches, or batch-cooking and freezing for quick mornings.
If you make these Pumpkin Banana Pancakes, take a photo and enjoy sharing them with friends and family. They’re a simple, comforting way to celebrate seasonal flavors and turn an ordinary morning into a treat.
xoxo,
Pumpkin Banana Pancakes with Pumpkin Spice Syrup
3.5 from 2 reviews
- Author: Maegan – The BakerMama
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 18
- Category: Breakfast
Description
Moist and fluffy Pumpkin Banana Pancakes drizzled with a delicious Pumpkin Spice Syrup make for a perfect fall breakfast!
Ingredients
Pancakes:
- 1 cup whole wheat flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon pumpkin pie spice
- 1 cup milk (any kind)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 large egg
- 1/2 cup canned pure pumpkin
- 1/2 cup mashed banana (about 1 large banana)
Pumpkin Spice Syrup:
- 1/2 cup canned pure pumpkin
- 3/4 cup pure maple syrup
- 1 teaspoon pumpkin pie spice
Instructions
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and pumpkin pie spice.
- In a separate bowl, whisk the milk, vanilla, melted butter, and egg. Stir in the pumpkin and mashed banana.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and grease lightly with butter or nonstick spray.
- Using a 1/4-cup measure, pour batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook until golden, about 2–3 minutes per side.
- To make the syrup, whisk the pumpkin, maple syrup, and pumpkin pie spice in a small pan over low heat until warm and smooth.
- Serve the pancakes warm topped with sliced bananas and a generous drizzle of warm pumpkin spice syrup.